Wednesday, April 16, 2014

Carrot Cake with Butter Cream Frosting


Ingredients:
All Purpose Flour - 1 1/2 cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Salt - 1/4 tsp
Cloves* - 1/4 tsp, grounded
Cinnamon* - 1/4 tsp, grounded
Nutmeg* - 1/4 tsp
Ginger Powder - 1/2 tsp
Butter - 1 stick, at room temperature
Oil - 1/4 cup
Sugar - 1 1/2 cups
Vanilla - 1 tsp
Eggs -2, room temperature
Carrot Puree - 15 oz can or Homemade Carrot Puree** - 1 1/2 cups
Carrot Grated - 1/2 cup
Butter Cream Frosting - 2 cups, Recipe here

*You can also substitute All Spice Powder 1 tsp instead of cloves, cinnamon and nutmeg.
**Carrot - 6, depends upon the size
Chop the carrots and pressure cook them in the cooker for 3 whistles without water. Cool and blend the carrots in a blender. It yields approximately 1 1/2 cups.



Method:
Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with a non stick spray or butter and lightly flour or line a muffin pan.
Sift the dry ingredients together in a large bowl.
Using a hand mixer beat granulated sugar, butter and oil. Add 1 egg at a time on low speed about 30 seconds or until blended. Mix in half of the puree and half of the dry ingredients until blended. Now add the remaining puree and dry ingredients. Do not over mix. Stir in grated carrots.
Pour into greased pans.
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, muffin pans to 15 minutes or until toothpick inserted in center comes out clean. Cool them on a cooling rack for 1 hour.

Decorate the cupcakes with butter cream frosting of your choice!!


Inspired from Ramya Santhosh





Thursday, April 10, 2014

Creamy Maple Shake


Ingredients:
Milk - 2/3 cup
Maple Syrup - 2 tbspns
Vanilla Ice Cream - 2 Scoops
Vanilla/Almond Extract - 1 tsp
Almonds - 1 tbspn, chopped for garnishing

Method:
Pour the milk and maple syrup into a blender and process gently until combined.
All the ice cream and almond extract, and process until smooth. Pour the mixture into glasses and garnish with chopped almonds.




Tuesday, April 8, 2014

Pottukadalai Podi/Split Roasted Gram/Chana Dalia Powder


Ingredients:
Split Roasted Gram/Pottukadalai - 1 cup
Dry Red Chili* - 3, medium size
Garlic - 3 cloves 
Grated Dry Coconut/Frozen Shredded Coconut/Coconut - 3 tsps
Curry Leaves - 5 
Ghee - 1 tsp
Salt - to taste

*Adjust according to taste

Method:
In a pan add ghee and roast dry red chili until golden brown, remove from pan and allow to cool. In the same pan roast the pottukadalai for a minute. Keep it separate. Now add garlic and roast it for 2 minutes. Now add curry leaves and coconut and roast it for a minute. Switch it off. Let it cool.

First grind the  pottukadalai and red chili. Grind coarselt. Then add garlic, curry leaves and coconut and salt.
Pottukadalai Podi is ready to serve with steamed rice and ghee or with Idli Dosa!






Wednesday, April 2, 2014

Masala Paneer Naan


Ingredients:
Wheat Flour - 2 cups
Sugar - 2 tsps
Dry Yeast - 1 tsp
Yogurt/Curd - 1 tbspn
Ghee - 1 tbspn
Salt - 1/2 tsp
Warm Water - for kneading the dough
Oil - needed for making Naan

For the Masala Paneer;
Paneer - 2 cups, grated
Coriander - 1/4 cup, chopped finely
Green Chili - 2, chopped finely
Salt - according to taste


Method:
Combine sugar with yeast and keep aside for 5 minutes. To this mixture add the yogurt, ghee, salt and wheat flour. Add warm water and knead the dough soft for 5 minutes. Cover the dough with wet cloth. Keep aside for 30 minutes.
For the filling;
Mix all the masala paneer ingredients. Divide the stuffing into equal portions. Keep it aside.

How to proceed:
Roll out one portion of the dough into a circle using whole wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle using whole wheat flour.
Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
Repeat with the remaining dough and stuffing to make more Naans. Serve hot with Curd!



Wednesday, March 26, 2014

Peanut and Veg Salad


Ingredients:
Raw Peanuts - 2 cups
Cucumber - 1 1/2 cups, chopped
Mango - 1 cup, chopped
Carrot - 1 cup, grated
Cilantro - 2 tbspns, chopped
Chili Powder - 1/2 tsp
Chat Masala - 1/4 tsp
Salt - as per taste

Method:
Cook the raw peanuts in the pressure cooker. Mix the cooked peanuts and chopped veggies. Mix chili powder, chat masala and salt. Garnish with cilantro.

Inspired from Meera Sriram